Heat 15ml of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

Add the sliced mushrooms to the pan and cook for another 5 minutes, until tender.

In a separate bowl, whisk together the eggs, salt, black pepper, curry powder, mayonnaise, parsley, and shredded mozzarella.

Stir the chicken pieces into the egg mixture and add the cooked onions, garlic, and mushrooms. Set aside.

In a large bowl, combine the sliced potatoes, flour, salt, black pepper, and sweet paprika. Toss the potatoes to coat them evenly with the seasoning.

Heat a combination of olive oil and vegetable oil in a pan over medium heat. Fry the seasoned potato slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain the potatoes on paper towels.

Preheat the oven to 180°C (350°F).

In a greased baking dish, layer the fried potatoes at the bottom.

Pour the chicken and mushroom mixture over the potatoes, spreading it out evenly.

Place the dish in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the top is golden and bubbly.

Garnish with extra parsley and serve warm. Enjoy this delicious chicken and mushroom potato casserole!